Dairy-Free Gingerbreads (Ginger Cookies)
These gingerbread cookies are absolutely delicious. They taste like regular gingerbreads and have no dairy ingredients..
Ingredients:
3 Cups of Sugar
1/2 cup hot water
250 grams of coconut oil
pinch of salt
1 tsp ground Cardamom
1 tsp ground Cinnamon
1 tsp ground Gloves
1 tsp ground Ginger
1/2 tsp ground nutmeg
2 tsp of cocoa powder
1 pinch of white pepper
lemon zest from 1 lemon
7 cups of flour
2 Eggs
1 tsp of Baking Powder
1 tsp of Baking Soda
First cook the syrup: Use 2 cups of sugar to melt in a put in high heat until its medium brown. If it starts to smoke, remove from the heat immediately as it cannot burn more. Add 1/2 of hot water, the rest of the sugar and cook into sticky syrup. Add the coconut oil and pinch of salt. Let it heat until it starts boiling, mixing with a whisk continuously. At first it may seem the ingredients do not mix well, after the mixture starts boiling, it will form a light-brown mixture..
Remove from the heat and let it cool down a bit. Then add all the spices and let it cool down until its just slightly warm.
Mixing the dough: Add 2 cups of flour, baking soda and baking powder and mix well. Now add rest of the flour and mix into dough.
You can roll the cookies right away or you can let the dough stay overnight in the fridge. Just keep in mind when taking it out from the fridge, because the coconut oil hardens below 20 degrees Celsius (76 Fahrenheit), you will have to let the dough warm up before you can roll it. I placed it in the oven at 100F settings for 10 minutes to warm up.
Bake the cookies at 375F about 5-8 minutes